Shiitake Bacon

vegan, gluten-free, grain-free, nut-free, ​soy-free, refined sugar-free

​Adapted from Chloe Coscarelli's recipe on ChefChloe.com

I know, "bacon" is a reason people often give for why they could never be vegetarian. Well, this surprising ingredient brings you pretty close to that comforting taste and crunch! You don't have to be a mushroom fan to enjoy these - they don't really retain much of their mushroom flavor or texture after all that roasting. Try them on top of pasta!

​Serves: 4 / Prep time: 10 min / Total time: 40 min

Ingredients:

• 1 pound shiitake mushrooms
  
• ¼ cup olive oil or canola oil
• 1¼ teaspoons sea salt
• ½ teaspoon freshly ground black pepper​

Directions:

1. Preheat the oven to 375°F and line a large baking sheet with parchment paper.
2. Rinse the mushrooms and pat dry with a paper towel.
3. Slice each mushroom into 1/4 inch thick slices and discard tough stems.
4. On the baking sheet, toss mushrooms with oil, salt, and pepper. Use fingers to evenly coat.
5. Bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.

*After drying the mushrooms with the paper towel, keep it nearby to wipe off your fingers after coating the shiitakes with oil. It's like an eco-friendly wet wipe! (and it will keep most of the oil from going down your drain)
*I've never tried roasting any other mushroom variety in this way, so I'm not sure if the texture would turn out with button or cremini, etc. Shiitakes are expensive, but their amazing nutrition profile has convinced me to spend a little more on this variety whenever I can!

before roasting

after roasting